Companion to Food

This reference book looks at foodstuffs from around the world and treated in all their aspects: provenance, composition, styles of preparation and manner of consumption. Natural history, geography, chemistry, history, literature and anthropology will all provide material for entries. No recipes, as such, will be included, but there will be entries on culinary terms, cooking equipment and basic techniques of cookery, as well as those on the foods and cooking practices of particular countries or regions.